I love this time of year, it's blueberry season! We scored a case of pints from our local CSA, so I wanted to put them to good use. And who doesn't love a good muffin?! These are egg and gluten-free, but still so moist
I added some orange zest to the batter, it gives it just enough punch without overwhelming the blueberry flavor.
I like to use If You Care liners or "grease" the cupcake tin with coconut oil. These freeze well and make a delicious, easy breakfast or snack.
3/4 c brown rice or whole wheat flour
3/4 c oat flour
(or 1 1/2 c flour of your choice)
1 smashed banana
1 tsp orange zest
1/2 c cashew or other non-dairy milk
3/4 c coconut sugar
1/2 tsp salt
2 tsp baking powder
1/3 c coconut oil (warmed to a liquid)
1 c fresh blueberries
Let's get started!
Preheat your oven to 375* and prepare your muffin pan. Whisk together the flour, sugar, salt and baking powder. Add in the zest, milk, oil and banana. Fold in the blueberries. Bake for 25 minutes. Makes 12.